Bacon Wrapped Rabbit

Anyone made this?

And do you think I could debone and use a whole rabbit? Mine are never big enough to use just the loin:

http://consciouswine.com/bacon-wrapped- ... mushrooms/

__________ Sat Oct 12, 2013 9:38 am __________

Oh and if I de bone it, should I debone it when I process the rabbit or after I've let it rest for 2 days?

__________ Mon Oct 14, 2013 3:31 pm __________

Well I ended up coming up with my own recipe.

I brined the rabbit for 48 hours in:

Water
Salt
Mulitcolored peppercorns
Thyme
Garlic
and a couple crushed bay leaves



I made a mushroom pate from finely chopped mushrooms, onions, garlice, sauteed with white wine until pretty dry in the pan.

Then I cut the rabbit up into three sections.

I brushed the rabbit with dijon mustard, cut the ends off the bacon, smoothed the mushroom mix onto the bacon and rolled it up:







On the hindquarters I worked on them open, and put bacon ends inside the two pieces!



You can never have too much bacon right?



repeat for the front section:



I stuffed the bacon into the rib cage. hehe. bacon.

Here they are rolled up:



Held together with toothpicks and ground pepper on top ready for the oven!



I'll update more as the cooking continues...


to be continued...........

OMG! I'm drooling.
lol hubby yelled from the kitchen "save that recipe" :bow:

My house smells A MA ZING.

I'm working on the cream sauce now....<br /><br />__________ Mon Oct 14, 2013 6:44 pm __________<br /><br />For the sauce:

Sautee the leeks and shallots in a little olive oil.



De glaze with white wine.



Add heavy cream and reduce:



Rabbit out of the oven:



Strain the leeks so the sauce is without chunks.



Nice and chunk free (just fyi I added the leeks back to my plate, I don't like to waste!)



Hubbys plate:



My plate:



Best rabbit dish I've cooked thus far!

:fainting:

Oh. My. Goodness.

I just learned something, though... my monitor does not taste good.

Thanks for this! Saved to my recipe folder.

Had some for breakfast. It's just as good the next day!

Looks awesome!!! How long were they in the oven for? At what heat?

I wanna try this. :mrgreen:

I have a propane outdoor oven (too hot to use the inside oven!) so I set the oven to "HIGH" because no matter what temp I choose, it just stays hot.

So I cooked it on HOT for a couple hours. But propane is a moist heat... I took the tin foil off the top and crisped up the bacon towards the end for a few minutes.

I have to say, so far this is my favorite rabbit dish.

this looks awesome! i'll have to figure out how to do this non-mushroom and non-leek lol. maybe onion and garlic and some other things? hm...

so as someone who is just now realizing so many awesome lookin recipes include wine!!! what on earth do you look for to buy wine to cook with???
also mind you i'm 21 (since may, its now October and I've only drank on 4 occasions and only 2 of those would I call it intoxicated to any point hahaha) so i'm completely alcohol stupid! xD

I use regular cheap white wine. I find that cooking wine is too salty, I think it would throw off the flavor of the dish. I think I paid $5.00 for the bottle. It was like bobs white wine or something like that. Any cheap chardonnay would work.

The mushrooms are used to keep the rabbit moist, so I'm thinking you could try some other earthy veg that you can cook pretty dry. It needs to be cooked till pretty dry or it'll just steam the bacon. You could try making it without the mushroom.

As for the leeks, yes you could do onion and shallot.

Do you not like leeks and mushrooms? You can't actually taste the mushroom. You mostly taste the seasonings added to them.

awesome.

ya I really dislike mushrooms. my mom is like a mushroom addict haha. once my family even messed with me and tested me with kabobs! I could tell every time if the meat was next to the mushroom or not on the kabob when it was cooked. they even took the stuff off the kabob sticks in another room!... I just don't like them and cant taste them in most things quite well. *shrugs*

as to leeks, well I live in middle of nowhere and unless its your everyday meat or potatoes or carrots, tomatoes then you have to drive 45min or more to find it....

ohiogoatgirl":eqfkazd6 said:

as to leeks, well I live in middle of nowhere and unless its your everyday meat or potatoes or carrots, tomatoes then you have to drive 45min or more to find it....

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I can't recall ever seeing a leek in my life.

Weird, leeks are a staple food in my household. It looks like a giant scallion or green onion. You may have seen them and just didn't know what they were.

dayna":321tiso9 said:

Weird, leeks are a staple food in my household. It looks like a giant scallion or green onion. You may have seen them and just didn't know what they were.

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Lol, it's a regional thing. Collard greens and sweet potatoes are the veggies in an urban neighborhood. I tend to read all the signs in the vegetable aisle, still looking for a source for arugula and bok choy, they aren't normal staples in my ethnic neighborhood. I'll have to make a trip to Whole Foods to see what I can find.

OGG, wine is great for cooking rabbit, but plain old apple juice half and half with water works really well too. If you can't find leeks, use onions. Maybe something like water chestnuts instead of mushrooms? Just a thought.

Hey Dayna?

Hubs has always said that if we ever win the lottery he wants a live in chef. We haven't won it yet (hard to win if you never buy tickets! :roll: ) but if we should come into an unexpected windfall, you are so hired!!!

dayna":2aio5v6q said:

I have to say, so far this is my favorite rabbit dish.

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I think I recognize that rabbit... wasn't it the one you shot in the eye? I hope his freedom didn't affect the flavor, or you will have to start free-ranging your bunnehs! :lol:

MamaSheepdog":3b8ihfjx said:

you are so hired!!!

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Nope, I've already snapped her up.

It was the bun shot in the eye. He was "special" so I had to eat him rather than trade him to neighbors.

I have to admit, I missed my calling in life. I was meant to create food.

When I met my husband I ate four things. Top Ramen, hot wings, ham and cheese sandwiches and Mongolian beef.

He was the first "paid chef" I ever met. He doesn't cook anymore in our house. He said "the Student has surpassed the Master", and that he would rather eat what I cook.

My dream is to open a place where the menu changes daily. You eat what I cook or you don't eat. If I feel like making home made pasta.
That's what you get, etc. Someday. Maybe I'll do a bed and breakfast, lunch and dinner. lol

Sounds good to me!

MaggieJ":17gnbrzu said:

OGG, wine is great for cooking rabbit, but plain old apple juice half and half with water works really well too. If you can't find leeks, use onions. Maybe something like water chestnuts instead of mushrooms? Just a thought.

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Apple juice? Thanks for the tip. I love mushrooms, and I love water chestnuts too.

My uncle has agreed to cook the rabbit if I bring it, so hopefully I'll gather the ingredients and give this a go.